Cut chiles in half lengthwise; remove stems and seeds. Set aside. Combine
water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat,
and simmer 13 minutes or until liquid is absorbed. Set aside.
Spray a large nonstick skillet with cooking spray; place over medium-high
heat until hot. Add bell peppers, onion, jalapeno pepper, and garlic; saute
2 minutes. Add pumpkin seed kernels; saute 2 minutes. Remove from heat; stir
in quinoa, green onions, cilantro, soy sauce, and lime juice. Spoon 1/3 cup
quinoa mixture into each chile half. Pour tomato juice into a 13 x 9-inch baking
dish; place stuffed chiles in dish. Cover and bake at 350 degrees F for 20 minutes.
Sprinkle cheese over chiles; bake, uncovered, an additional 10 minutes or
until cheese melts and chiles are thoroughly heated. Spoon tomato juice over